Chef

. Ensuring that all food is of excellent quality and served in a timely manner.

. Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

. Overseeing all kitchen operations.

. Coordinating kitchen staff, and assisting them as required.

. Training staff to prepare and cook all the menu items.

. Taking stock of ingredients and equipment, and placing orders to replenish stock.

. Enforcing safety and sanitation standards in the kitchen.

. Creating new recipes to keep the menu fresh.

. Keeping up to date with industry trends.

. Receiving feedback and making improvements where necessary.